Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, shredded mexican chicken - slow cooker. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The chicken cooks until its fork tender, then shredded and added back to the seasoned juices to re-absorb the flavor in every crevice. At this point, you drain any excess liquid. I like to save the seasoned liquid to cook my rice in like I first did in my Slow Cooker Fajita Chicken - so good - some of the.
Shredded Mexican Chicken - Slow Cooker is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Shredded Mexican Chicken - Slow Cooker is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have shredded mexican chicken - slow cooker using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:
- Make ready 2 lbs. boneless, skinless chicken breasts
- Prepare 1/2 cup salsa
- Take 3 tbsp. brown sugar
- Take 1 can (4 oz.) mild diced green chilies
- Take 1 can (14.5 oz.) diced tomatoes, drained
- Get 1/2 onion, diced
- Make ready 1 tbsp. chili powder
- Get 1 tsp. salt
- Get 1 tsp. cumin
- Get 1 tsp. garlic powder
- Get 1 tsp. onion powder
- Take 1/2 tsp. smoked paprika
- Take 1/2 tsp. oregano
- Get 1/2 tsp. black pepper
- Make ready 1 tsp. liquid smoke
- Take 1/2 tsp. ground chipotle chili pepper (optional for more heat)
Place chicken on top and cover with remaining salsa. Slow cooker size: This Slow Cooker Mexican Shredded Chicken recipe requires a six-quart slow cooker and has just enough room to spare. If you don't have a six-quart slow cooker, I suggest dividing the food evenly into two smaller slow cookers. I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂.
Instructions to make Shredded Mexican Chicken - Slow Cooker:
- Grease the inside of the slow cooker. Place the chicken in the bottom.
- In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
- Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
- Remove chicken from the slow cooker and allow it to rest for 5 minutes or so, then use 2 forks to shred it. Stir the chicken back into the remaining juices/salsa mix and cook on low for an additional 20 minutes.
- After the additional 20 minutes, remove the chicken from the slow cooker with a slotted spoon. Use the chicken in your favorite recipe (some suggestions are listed in the recipe description and a few are pictured below)!
- Chicken Nachos –>
- Chicken Quesadilla Pie. –>
- Southwestern Style Chicken Potato Skins –>
- Easy Chicken Taquitos –>
But feel free to take it out to shred it and Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Mexican shredded chicken is so delicious, versatile and EASY. And here are three ways to make it - Instant Pot, slow cooker and stovetop. You can shred it using only two forks.
So that’s going to wrap it up for this special food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
